Beef Pot Pie With Canned Biscuits

A cozy beef pot pie includes a footing beefiness and vegetable filling that's coated in rich gravy and topped with fluffy, cheesy driblet biscuits. This downwardly-home, country-manner comfort food is a perfect family unit-friendly dinner recipe for chilly nights! Pair it with a crisp green salad to round out the hearty meal.

Close overhead image of a ground beef pot pie recipe in a skillet with a serving spoon.

Ground Beefiness Pot Pie

Forget well-nigh rolling out a pie crust or fussing with delicate pastry! Instead, this beefiness pot pie recipe is topped with flavorful cheddar herb biscuits that come together apace with assistance from a box of Bisquick mix. The easy dinner includes ground beef (which cooks much faster than stew meat), vegetables, a simple gravy, and a fluffy biscuit topping for an unabridged repast that bakes in the oven in just ane dish.

This recipe is really a combination of a couple of our other favorite meals. You get a filling that's similar to cottage pie (or shepherd'south pie), but instead of spreading mashed potatoes on superlative, I borrowed the cheese biscuits from my popular chicken and biscuits recipe. Information technology's the best of both worlds, and it'south certain to become a absurd-weather staple on your dinner tabular array, too!

Stirring together ground beef filling in a cast iron skillet.

The Difference Between a Meat Pie and a Pot Pie

"Pot pie" is the Northward American term for a specific type of savory meat pie with a top crust. This height chaff is often made with flaky pie pastry, but you'll also observe versions that apply a puff pastry canvass or biscuits for the topping. The filling might consist of chicken, seafood, pork, beef, or merely vegetables. You tin cook pot pies in the oven, on the stovetop, or in a pie iron over a bivouac. What Americans telephone call a "pot pie" might exist referred to more broadly as a "meat pie" in Commonwealth of australia or England.

The Cheesy Bisquick Drib Biscuits

A convenient shortcut -- Bisquick mix -- gets this beef pot pie recipe on the table fast! You'll stir in some buttermilk (or regular milk, if that's what you have), also as grated cheddar cheese and parsley. Drop the biscuits onto the beef filling and pop it in the oven. When the biscuits are golden brown and cooked through,brush them with garlic butter for even more than delicious flavor.

You tinmix upward the cheese that yous utilise in the biscuits, so endeavour freshly-gratedParmesan, mozzarella, Colby, or Swiss. You tin can as well play around with the herbs, oradd together garlic to the actual biscuit dough.Thyme, rosemary, or chives would also be delicious!

If you don't want to utilize a box of Bisquick mix, you can substitute with abootleg Bisquick blend, or utilise your own favoritedrop beige recipe from scratch.

Ingredients

This is a quick overview of the simple ingredients that y'all'll need for a beef pot pie. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the lesser of the postal service.

Ground beefiness: the base of the filling. Substitute with ground turkey or ground craven, if you like. You can also apply leftover pot roast or another shredded beefiness.
Mushrooms, carrots, and onion: the vegetables for the filling.
Love apple paste: thickens the gravy and adds rich flavor.
Garlic: for even more flavor.
All-purpose flour: to thicken the gravy.
Red wine: cull a dry carmine wine, such every bit Cabernet Sauvignon, Merlot, or Pinot Noir. Y'all tin can substitute with actress beef broth for a not-alcoholic version.
Beefiness broth: to sparse the gravy.
Worcestershire sauce: adds salty, savory umami flavor. If you don't accept Worcestershire sauce, and then soy sauce would be an adequate substitute.
Frozen peas: no demand to thaw them showtime. Merely add the peas at the finish so that they stay dark-green and vibrant, rather than turning mushy and brown.
Fresh thyme: adds earthy, savory flavor to the filling.
Bisquick: an all-purpose baking mix that'due south perfect for quick, like shooting fish in a barrel drib biscuits.
Buttermilk: yields tender, fluffy biscuits. Y'all tin substitute with regular milk if you adopt.
Cheddar cheese: adds so much flavour to the biscuit topping.
Parsley: fresh parsley or dried parsley flakes will both piece of work.
Butter and garlic powder: brush the melted garlic butter on top of the finished biscuits for a delicious finishing impact!

Adding drop biscuits to the top of a ground beef filling in a cast iron skillet.

How to Brand Beef Pot Pie

This simple, homemade beef pot pie is a cozy, satisfying, dinner in one dish! If you don't have an oven-proof skillet, merely transfer the beef mixture to a 2 ½ -three quart casserole dish to broil the pot pie in the oven.

Gear up the beef pot pie filling by browning the ground beef in olive oil over medium-high heat, and cooking the mushrooms, carrots, and onions in the same skillet. Bring the gravy to a eddy, then reduce the rut and simmer until the liquid thickens slightly, near three-iv minutes. Stir in the frozen peas, cooked ground beef, and thyme at the end.
Stir together the Bisquick, buttermilk, cheese, and parsley until a soft dough comes together.
Driblet nigh ¼-cup of the biscuit dough at a time onto the peak of the filling. I apply an ice cream scoop for this step then that all of the biscuits are the same size, and therefore melt through in the same amount of time.
Bake the pot pie, uncovered, in a 425°F oven for about 12 minutes, or until the biscuits are gilt brown and cooked through.
Brush the tops of the biscuits with garlic butter and serve!

Side shot of a skillet full of ground beef pot pie.

How to Thicken

This recipe yields a thick gravy, and so you shouldn't need to worry most thickening it much more. If you lot find that y'all'd like your sauce thicker, however, yous can eithersift in small amounts of flour (while the mixture is still in the skillet), or you can let the gravy simmer on the stovetopwithout a cover before adding the beige topping.

If information technology looks like the filling istoo thick, gradually add extra beef goop to sparse until information technology reaches the desired consistency.

What to Serve with Homemade Beefiness Pot Pie

You've got the meat, veggies, and biscuits all in ane goulash, so you actually don't need much more to make it a meal. If you're looking for a few extras, here are someeasy sides that go well with beef pot pie:

Green Salad with red wine vinaigrette, House Salad with Candy-coated Pecans, Fall Salad with Maple Balsamic Dressing, Caesar Salad, or Wedge Salad
Southern Collard Greens
Arkansas Green Beans with Salary or Southern-Way Greenish Beans
Southern Squash Casserole
Sauteed Zucchini
Roasted Broccoli or Roasted Asparagus
Sauteed Spinach with Garlic
Amish Greenish Beans with Chocolate-brown Butter
Brussels Sprouts with Bacon
Three Bean Salad

Overhead image of ground beef pot pie on a wooden table.

Brand Ahead

If you'd like to cut down on the last-minute prep, you tin make the beef filling up to 48 hours in advance. Proceed it covered in the refrigerator until you're ready to add together the biscuit topping. Earlier topping with the beige dough, make certain that the filling is hot and bubbly by covering the skillet and warming the filling over low heat on the stovetop.

Storage

Wrapped tightly, leftover beef pot pie volition proceedin the refrigerator for three-4 days.To reheat the leftovers, allow the dish to sit on the counter at room temperature for at to the lowest degree xxx minutes.Cover loosely with foil and warm in a 350°F oven for nigh 20 minutes, or simply until heated through.

How to Freeze

Afterward baking, let the freezer-to-oven-safe dish cool to room temperature, so cover tightly with foil and place in the freezer for upwards to 2 months. When prepare to eat,reheat the dish directly from the freezer (even so covered with foil) for i hour in a 350ºF oven. Alternatively, you can thaw the casserole in the fridge overnight, permit the dish come to room temperature on the counter for about 30 minutes, and and then bake (covered) until warmed through, about twenty-30 minutes in a 350ºF oven.

Square side shot of beef pot pie with cheddar biscuits on top.

Recipe Variations

If you don't accept a big oven-proof skillet, transfer the beef filling to a 2 ½ - iii quart casserole dish. Then add together the biscuit topping and broil in the oven. For a thicker filling and biscuits that are closer together, use a smaller 2-quart baking dish.
Swap out the ground beef for ground turkey, shredded chicken, leftover roast beefiness, or leftover pot roast. You lot'll demand nigh three-iv cups of cooked meat. Leftover beefiness stew made from stew beef would also exist a great pot pie filling!
Instead of dicing fresh carrots, apply a bag of frozen peas and carrots that you stir into the filling at the finish.
If you don't want to use Bisquick for the biscuit topping, yous can make a homemade Bisquick mix or apply your favorite drop beige recipe.
If yous're cooking for a smaller family unit, cut all of the ingredients in half and bake the casserole in a 1 ½-quart dish. The balance of the instructions remain the same.
Add more herbs to both the filling and the biscuits, if desired. Thyme, rosemary, chives, and parsley are all delicious in this recipe.

Close up side shot of ground beef pot pie with cheese biscuits on top.

Tips for the Best Beef Pot Pie Recipe

Dice the carrots and onions into small-scale pieces so that they soften in the filling, and are about the same size as the peas.
Practise not thaw the frozen peas before adding them to the filling.
Choose a dry red vino, such as Cabernet Sauvignon, Merlot, or Pinot Noir. You can substitute with extra beef goop for a non-alcoholic version.
Season the filling with plenty of common salt and pepper. At that place are a lot of meat and vegetables, so you really demand a good amount of seasoning then that information technology doesn't taste "apartment."
Buttermilk helps tenderize the biscuits and gives them a slightly tangy flavor, butyou can substitute with regular milk if that's all that you accept on hand.
Make sure that the biscuits are cooked all of the way through before pulling the casserole out of the oven. They should exist gold brown on the outside and a toothpick inserted in the center should come out clean.

Overhead image of hands holding a cast iron skillet full of beef pot pie with cheddar biscuits on top.

More than Savory Pot Pies to Try

Cottage Pie
Chicken Pot Pie with Puff Pastry
Footing Beef Casserole with Cornbread Chaff
Classic Bootleg Chicken Pot Pie
Mom's Piece of cake Chicken Pot Pie
Dump-and-Bake Chicken Pot Pie with Biscuits
Tamale Pie
Frito Pie
Bisquick Cheeseburger Pie
Quick and Piece of cake Pizza Pot Pie

Beef Pot Pie with Cheddar Biscuits

A cozy beef pot pie includes a basis beef and vegetable filling that's coated in a rich gravy and topped with fluffy, cheesy drop biscuits. Full condolement nutrient!

Class Dinner

Cuisine American

Keyword beefiness pot pie, footing beefiness pot pie

Prep Time 15 minutes

Cook Fourth dimension 45 minutes

Total Fourth dimension ane hour

Servings 8 people

Calories 491 kcal

FOR THE FILLING:

2 tablespoons olive oil, divided
2 lbs. basis beef
8 ounces sliced mushrooms
ii carrots, peeled and finely diced
1 onion, finely diced
2 tablespoons tomato paste
iv cloves garlic, minced or pressed
3 tablespoons all purpose flour
½ cup dry reddish wine
ane ¾ cups beef broth
i tablespoon Worcestershire sauce
one loving cup frozen peas
one teaspoon minced fresh thyme

FOR THE BISCUITS:

ii cups Bisquick
⅔-¾ loving cup cold buttermilk (or sub with regular milk)
½ cup grated cheddar cheese
1 teaspoon minced fresh parsley (or ¼ teaspoon stale parsley)
2 tablespoons butter, melted
⅛ teaspoon garlic powder

Gear up THE FILLING:

Preheat the oven to 425°F.
Estrus ane tablespoon of oil in a large oven-proof skillet over medium-high estrus. Add the ground beef and cook until no longer pink, breaking up the meat as you stir, about five-seven minutes. Bleed off the fat and transfer the beef to a split up bowl.
Heat additional 1 tablespoon of oil in the now-empty skillet over medium heat until shimmering. Add together mushrooms, carrots, and onion and melt over medium-high oestrus until softened and slightly browned, about 5-vii minutes. Stir in tomato paste and garlic and cook until fragrant, nigh 30 seconds. Stir in flour and cook for i minute.
Stir in wine and cook until nigh completely evaporated, almost two minutes. Gradually add the goop and Worcestershire sauce, stirring and scraping any bits from the bottom of the pan. Bring to a eddy, and so reduce the heat and simmer gently until the mixture thickens slightly, about 3-4 minutes. Stir in the basis beef, frozen peas, and thyme. Taste the filling and season with salt and pepper, as necessary.

PREPARE THE BISCUITS:

Use a fork to stir together the Bisquick mix, buttermilk, cheese, and parsley until a soft dough forms.
Apply a large scoop to drib nearly ¼-loving cup of the biscuit dough at a time onto the beef mixture. You should have about 7-8 biscuits on height of the dish.

BAKE THE POT PIE:

Broil, uncovered, for about 12 minutes, or until golden brownish and a toothpick inserted in a beige comes out clean.
Stir together melted butter and garlic powder; brush over warm biscuits and serve.

If you don't have a large oven-proof skillet, transfer the beef filling to a 2 ½ - 3 quart casserole dish. Then add the biscuit topping and broil in the oven. For a thicker filling and biscuits that are closer together, use a smaller 2-quart blistering dish.
Bandy out the footing beef for basis turkey, shredded chicken, leftover roast beef, or leftover pot roast. You'll need about three-four cups of cooked meat. Leftover beef stew made from stew beef would as well brand a great pot pie filling!
Instead of dicing fresh carrots, apply a handbag of frozen peas and carrots that you stir into the filling at the end.
If you lot don't want to use Bisquick for the biscuit topping, you can brand a homemade Bisquick mix or employ your favorite drop biscuit recipe.
If you're cooking for a smaller family, cut all of the ingredients in one-half and broil the casserole in a i ½-quart dish. The balance of the instructions remain the aforementioned.
Add more than herbs to both the filling and the biscuits, if desired. Thyme, rosemary, chives, and parsley are all delicious in this recipe.
Dice the carrots and onions into small pieces so that they soften in the filling, and are about the aforementioned size as the peas.
Exercise not thaw the frozen peas before adding them to the filling.
Choose a dry cerise vino, such every bit Cabernet Sauvignon, Merlot, or Pinot Noir. Yous tin substitute with extra beefiness goop for a non-alcoholic version.
Season the filling with enough of salt and pepper. There are a lot of meat and vegetables, so y'all really need a good corporeality of seasoning and so that it doesn't gustation "apartment."
Buttermilk helps tenderize the biscuits and gives them a slightly tangy flavor, onlyyou can substitute with regular milk if that'south all that yous have on hand.
Make sure that the biscuits are cooked all of the way through earlier pulling the casserole out of the oven. They should be gold brown on the outside and a toothpick inserted in the center should come out clean.

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Source: https://www.theseasonedmom.com/beef-pot-pie/